The Best Apple Pie ever

This is an amazing recipie for apple pie. The crust makes enough for the top and the bottom. I hope you enjoy

Double-Crust Pie

2 cups all-purpose flour

2/3 cup plus 2 tablespoons Crisco shortening

1 teaspoon salt

4-6 tablespoons ice cold water (or more as needed)


In a mixing bowl stir together flour and salt. Cut in shorening using a pastery blender (if you don't have one then you can use 2 knifes) until pieces are the size of peas. At this point you don't need the pastery blender anymore just a fork. Sprinkle 2 tablespoons of water over part of the mixture; gently toss with you fork. Push to the sid fo the bowl. repeat until all is moistened. Form about half of the dough inta a ball. On a lightly floured surface, flatten the dough with hands. Roll dough on floured surface, rolling from center to edges, forming a circle about 12 inches in diameter. Lod dough in half and carefully pick it up and lay in to a 9 inch pie plate. Be carefull not to stretch the pastry. Cut extra pastry off of the exges and add fillling. Roll out secound crust, cut the vents and carefully ick the crust up and lay it on the filling. Trim 1/2 inch beyond the edge of the pie plate; fold under the bottom crust to seal and flute the edge.


Ok now for the filling

5 peeled apples, thinly sliced (granny smith work the best)

3/4 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg


Place slice and peeled apples into a large mixing bowl. In a small mixing bowl combine sugar, flour, cinnamon, and nutmeg. Pour sugar mixture over apples; toss until coated. Transfer apple mixture to the pastry-lined pie plate. dot with margine if desired. Place vented second crust on top of apples. Flute edge. Sprinkle with a blit of sugar. to preven over-browning, cover edge of pie with foil. Bake at 375 degrees for a total of 50 minnutes. Remove the foil aafter 25 minutes of baking. The apples should be tender and the filling bubbly.